Front Range Fork And Cork: Homemade Cinnamon Rolls

Nothing says "I love you", more than special homemade gifts. You can't put a price tag on the time, care and attention to making something from scratch for someone.

My daughter "Baby B" and I tried our hand at homemade cinnamon rolls for the first time this year at our family Christmas breakfast. I don't know why I have been intimidated all these years. My sister-in-law, Jodi also always made them for her family every Christmas morning and she had it down to a science.

I'm sorry to say "Mr. Dough Boy", you and I may never meet again. These cinnamon rolls are positively amazing! Give yourself some time and planning...it is definitely worth the effort.

Be sure to make up a batch of these beauties for your loved ones next week on Valentine's Day.

My daughters gave me a new kitchen gift for Christmas this year. They have started a tradition of giving me "humorous" pot holders every year...these (comedian) girls crack themselves up, they think they are quite funny!

Homemade Cinnamon Rolls

Courtesy of Delish

Dough:

1/2 cup unsalted butter, melted

2 cups whole milk, warm to the touch

1/2 cup granulated sugar

2-1/4 tsp active dry yeast

5 cups flour, divided

1 tsp baking powder

2 tsp salt

Filling:

3/4 cup butter, softened

3/4 cup light brown sugar

2 Tbl ground cinnamon

Frosting:

4 ounces cream cheese, softened

2 Tbl butter, melted

2 Tbl whole milk

1 tsp vanilla extract

1 cup powder sugar

Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110 degrees. If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional 3/4 cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about 1/2 inch thick. Fix corners to make sure they are sharp and even.

Spread softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Press the mixture into the butter.

Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces. About 1-1/2 inches thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.